Salsa Mexicana
The recipe Salsa Mexicana could satisfy your Mexican craving in around 30 minutes. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 60 calories. This recipe serves 15 and costs 33 cents per serving. It works well as a hor d'oeuvre. 39 people have made this recipe and would make it again. It is brought to you by I Adore Food. If you have canned tomatoes, red onion, tomatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 56%. If you like this recipe, take a look at these similar recipes: Salsa Fresca / Salsa Mexicana (Pico De Gallo), Margo's Pico De Gallo O' Salsa Mexicana, and Shrimp and Cotijan Enchiladas with Salsa Verde and Crema Mexicana.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 can (28 oz) of diced tomatoes
2 Tablespoon fresh cilantro, chopped
2 cloves of garlic, chopped
1 Teaspoon of garlic powder
2 small jalapeno peppers (seeded and chopped)
3 Tablespoon of olive oil
3/4 of a red onion (chopped)
2 Teaspoon salt
1 can (5 1/2oz) tomato paste
4 fresh tomatoes, peeled and diced
Equipment:
food processor
bowl
Cooking instruction summary:
To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions and oil. Process until mixed.This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.
Step by step:
1. To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions and oil. Process until mixed.This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.
Nutrition Information:
covered percent of daily need
